All language subtitles for Diners.Drive-Ins.and.Dives.S46E10.1080p.WEB.h264-CBFM[eztv.re]

Hey, there, I'm Guy Fieri
and we're rollin' out

looking for America's greatest
diners, drive-ins and dives.

This trip...

Bye-bye, folks.
Nice knowin' ya.

Goin' to coma town.

...we're gettin'
sandwiched...

I will rip that off
all day long.

...and stuffed.

It's big-pants eatin'.

"Big-pants eatin'."

Like in a dynamite diner
in Milford, Ohio.

You're batting
at a different level.

A pierogi playground
in Bend, Oregon.

I'm impressed, buddy.

And it's
bring-you-buddy-to-work day

in Los Angeles...

Oh, that's crazy, bro.

That is so good. [laughs]

...for a fantastic
food truck...

Chef, you have delivered.
Outstanding.

...going the extra mile
with their tacos and tostadas.

Game changer, 1,000%.

I'm having
a tostada revelation.

That's all right here
right now

on Diners,
Drive-ins and Dives.

So I'm cruising down
the streets of Los Angeles

and you can find a taco truck
about every 100 yards.

And I'm doing
the same thing you are.

I'm trying to figure out
which one do I stop at.

Well, I heard about this truck

that's serving up one of
my all-time favorites,

and that's birria.

And I'm hoping it's the bomb.

And I hear it might be.

Welcome to
Tacos Y Birria La Unica.

We got a line on
Venice Boulevard.

Let's get these plates movin'.

La Unica Birria is
the best place you will find.

Birria, 100%.

Tortilla ready.

How'd you find it?
Just walked up to it?

Just driving by. Yeah.

On one to ten,
where do these guys rate?

They're about a ten for me.

[Guy] That's exactly how
Yasmany Mendoza

and his family felt

about their mom
Evarista's cooking.

So, they built her
a food truck.

Did you ever think
this is what you would do?

-No.
-It's crazy.

[laughs] Yeah.

[Guy] What's the number one
thing on the menu?

Quesatacos.
Crunchy tacos with cheese.

That's all me, right there.

-Is that what I'm getting?
-Oh, yeah.

Three Quesatacos
and chivo con todo.

This one is crunchy tortilla
that has the cheese

and then the birria on top.

You dip that taco
in the consome

and you make magic.

[Guy] What are
we starting with?

-We're gonna
do the birria paste.
-Okay.

-Chili California...
-'Cause these have been
steeped in hot water.

-[Guy] Black peppercorns.
-All spice.

-[Guy] Clove?
-A little bit.

-It gives it--
-Oh, yeah, just a touch.

-Cinnamon?
-Garlic.

-The whole garlic?
-And onion.

[Guy] A little water
and blend that.

-There it is.
-Okay.

Really interesting to have
the much all spice

and clove in Mexican food,
for me.

This is because of the goat.

I goat what your sayin'.

-Yeah.
-[sound effect
of goat bleating]

[Guy] Strain this.

-So the goat?
-We add the birria paste,
water...

[Guy] Salt into the pot.

So it cooks for like
three or four hours.

[Guy] Then when it's done,
we'll pull the bones...

-Yeah.
-Pull the fat.

-[Guy] But then we'll save
the sauce for the consome.
-Consome.

[Yasmany] Correct.

This is the
chili de arbol salsa.

Put the oil.

So you got the flattop
really hot.

So you can not only cook
the tortillas and cook meat,

but you can also get it
hot enough to saute on it.

-Correct.
-Got it.

Chili de arbol.

-We add the garlic.
-[Guy] Toast those off.

[Guy] The oil, the garlics
and the chili de arbol all in.

[Yasmany] We add the water.

Salt.

-Yeah. You see him step back?
-Try it.

[Yasmany chuckles]

Smooth.

-[laughs]
-It's got a great acid to it,

almost like a vinegar acid.

This is delicious.
I'm queso-hungry.

Queso, hurry up.

This is handmade tortillas.

[Guy] That's the real key
right there,

dipping it in that fat.

[Yasmany] And then
we add the cheese,

Monterey Jack.

This is the cooked birria.

We chop it and then
we add it to the tacos.

[Guy] Is that
a normal portion?

[Yasmany] Yeah.
Wait a little bit
for them to get crunchy.

It's good to go.

-[Guy] Okay.
-The limes.

[Guy] Cilantro and onions.

[Yasmany] Chili de arbol.

[Guy] Gotta put lime
on tacos.

Lime and hot sauce.

Bye-bye, folks.
Nice knowin' ya.

Goin' to coma town.

Without question,
one of the best birria tacos
I've ever had.

Thank you very much.

It's not gamey.
It's not too spicy.

It's not too salty.
It's in balance.

And then you get
a great mixture of the onion
and the cilantro.

You've gotta come down here
and do that dunk.

If I could figure out...

how to get in the consome
in a kiddie pool...

That is kind of weird, huh?

The goat is wonderful.
It's the best.

This is tender and delicious.

And have you had
birria before?

-I have not.
-Never had goat.

-No.
-You just goat for it and...

[laughs] Yeah.

Whatever that sauce they do,
it just has that juicy flavor.

It's the consome for me.

Consome is top-notch.

One quesadilla.

[Guy] When you think
about Mexican food,

what is the difference between

the good,
the bad and the ugly?

Definitely the sauces.

But also the rice and beans.

[Guy] And how'd these guys do?

Excellent.

It lived up to the hype.

I've got a really
good friend of mine.

He's gonna come down here.

What would we make next
and give him?

[Yasmany] The Vampiros
is a crunchy tostada

with melted cheese and meat.

-Fantastic. And
he'll be hungry for sure.
-Yeah.

I'll finish these.
Don't go anywhere.

I'll be asleep
on the lawn outside.

-See ya in a bit.
-Bye-bye.

Oh, my God.

Sterling, you're late.

I'm late, but I'm hungry.

-I'm here to eat.
-Let's go.

Ah!

Welcome back.
Triple D hanging out

on some side street
in Los Angeles

at Tacos Y Birria
La Unica.

Which means
tacos and birria unique.

And unique it is.
And, by the way,

I had to bring in my buddy.

This is my buddy, Steelo Brim.

-Pleasure, man.
Pleasure. Pleasure.
-Hey, how are you doing?

[Guy] My favorite show
is Ridiculousness on MTV.

It's hysterical.

This guy has eaten
all over LA.

Let's do it up right for him.

-Okay. Yeah.
-Okay?

Birria ramen.

I live in Long Beach
and I drive all the way to LA

to come a La Unica.

De res. Vampiro de res.

[Yasmany] Vampiro de res.

[man] The Vampiros are great.

You have
a crunchy shell tostada

and you get all
that meat on top.

Oh, my gosh,
they are delicious.

[Yasmany] So, right now,
we're gonna cook
the birria de res

-for the Vampiros.
-"Res" being beef.

-Yeah.
-What's "Vampiros" mean?

A tostada with melted cheese
and meat.

All right, let's see it, Chef.

Beef goes in and this is
probably like beef shoulder.

Yeah. So we add the water.

Sauce on top.
And this is the same sauce

-that we made.
-Yes. This is a birria paste.

Season it with some salt
and let this go for...

Three, four hours.

So what else comes with this?

Beans and rice.

-I love beans and rice.
-You don't look like

-you eat beans and rice.
-I eat beans and rice.

[Yasmany] We're gonna
make some Mexican rice.

[Guy] You fry the rice
a little bit.

-And while it's toasting?
-The tomatoes,

-garlic, onion--
-Chicken base.

Yes. Water.

-Are you a spicy guy?
-I love spice.

-Ready to go.
-Spicy.

[Guy] So the rice
is nice and toasted,

so we pour the mixture in
and stir it up.

-[Yasmany] You gotta cover it.
-And let it steam.

-Correct.
-Cooking beans from dry

is the way to go.

-It's pinto.
-Yeah, always pinto.

[Yasmany] Yes. Water, salt.

[Guy] Just one big chunk
of onion.

They'll be ready to go like
in an hour and thirty minutes.

-Great.
-We're gonna make
the salsa verde.

[Guy] Oh, tomatillos.

[Yasmany] Jalapenos, water.

Let them boil
for a couple minutes.

Aah! You're getting it all
over Steelo's hockey jersey.

And we add the garlic,
salt and blend.

There. Let's try it.

-I mean, come on.
-Oh, that's crazy, bro.

That is so good.

-Can we please make
the Vampiros?
-Yeah.

Either that,
or I'm gonna eat his hat.

Put the hand-made tortilla
on the flattop.

It takes about 30 minutes.
The tortilla cooks slowly

-until it gets--
-[Guy] It dries out

-versus fries the water out.
-Correct.

Got it.

[Guy] With the Monterey Jack
on top of it.

[Yasmany]
Then we add our shredded beef.

-This is the Vampiro.
-[Steelo] That looks so good.

[Yasmany] Rice and beans,
onion and cilantro.

-[Steelo] Ah, yeah!
Thanks, Chef.
-[Guy] There you go.

[Yasmany] You add
a little bit of hot sauce.

Add some limes.

Bro, we're being quiet
for a reason. Oh, my God.

It is amazing. Something
I've never tasted before.

It's messin' me up.
And the hot sauce is so fresh.

-I needed this.
-Mmm!

[Guy] The drying out
of the tostada

is the game changer, 1,000%.

And the rice and beans
are so honest.

I'm having
a tostada revelation.

Vampiro.

The beef was really good.
It was juicy.

The tomatillo sauce
added just the right acidity
to the meat

and it cut right through.

Hot tacos coming up.

This is the spot to come.

And you just keep on
coming back.

[Guy]
Chef, you have delivered.
The food's outstanding.

You're trying to show off
with my buddy over here.

-Amazing, dude.
-Thank you.

-[Guy] Right?
-Sincerely amazing.

-Huh?
-Thank you.

[whispering] This might
get me back on Ridiculousness.

-[laughs]
-That's what I'm workin' on.

Up next, in Milford, Ohio...

Bro, that is delicious.

...an elevated diner going
wild with their sandwiches...

You have more herbs
and spices in this

than anything I've ever seen.

...and adding a slam-dunk spin
to their soup.

It's got the funk.
It's got the sting.

A destination dish.

So, welcome to
downtown Milford, Ohio,

population 6,709.

And after today's show,

well, it'll probably be like
16,000-plus

because, I'll tell ya,
this is a great one.

Two brothers, they've
always watched Triple D

and they got the inspiration
and said,

"You know what?
Let's open a diner.

Not just any diner, though.

Let's open up
a modern diner."

This is The Governor.

I got four grilled cheese
about to come off the flattop.

The Governor
is everybody's favorite.

Plating up John Dandy.

When you heard about
the diner opening up,

what did you think?

I was super-excited.

It's a classic diner but
it has some modern feel to it.

It's so unique.

It's big flavor.
It's big portions.

It's big-pants eatin'.

"Big-pants eatin'."

And it seems like everything's
a little bigger

when it comes to brothers
Paul and Neil Barraco.

Is everybody in your family
of the sasquatch size?

Sister's 5'11", Mom's 5'11",
Dad's 6'3".

So give me the rundown.

For me, as a chef,
I've been watching your show
since it started.

When you think of diners, man,
you get lasagna,

you can get, you know,
Greek food,

you can get a club sandwich.

And we wanted to have
this menu

that had
zero boundaries to it.

A couple of Governor Tso's
Chicken Sandwiches here.

Governor Tso's is phenomenal.

Paul takes 20 or 30 spices
and combines 'em.

It's an amazing
chicken sandwich.

-What's our first dish?
-Szechuan dry rub

for the Governor Tso's
Chicken Sandwich.

Dark chili powder here,
toasted caraway.

He gets carried away
with that.

[Paul chuckles]

Cinnamon, a little MSG,
5 spice, brown mustard,

cayenne, onion powder,
comino...

Listen to you,
with your Spanish.

[Paul] Garlic powder,
black pepper and salt.

Give this a little whisk.

That's a normal-size whisk
for everybody at home.

It's just he has
a monster hand.

[Guy] Now to
the chicken breast.

We're gonna make
a brine/dredge.

So we start off with
a little bit of rice flour,

a little buttermilk
and some dill pickle juice,

-a little bit of rub.
-Okay.

Chicken in.
These have been jaccarded.

"Jaccarded!"

Let me pick up that word
that you just dropped.

It's like the ultimate
tenderizing method.

[Paul] Let this sit
at least overnight.

What are we gonna dredge
that in to fry it?

AP flour, rice flour,
potato starch,

and some of
our Szechuan spice blend.

Dredge our chickens.

So we deep-fry that. What else
goes with the sandwich?

Lemon ginger mayonnaise,
kewpie mayonnaise,

Dijon, roasted garlic oil
that we make in-house.

-Of course they do.
-Lemon juice,

lime juice, ginger puree,
MSG, a little bit of salt,

-white pepper.
-All right.

Slaw. We're gonna have
kewpie mayonnaise,

sour cream, Thai chili sauce,
apple cider vinegar,

local honey, salt and pepper.

Green cabbage, red cabbage,
carrot ribbons.

Very angry fryer.

[Paul chuckles]
"Angry fryer."

Dried apricot, green onion,
chopped fresh dill,

sunflower seed for
some crunch,

-jalapeno...
-Mix up the slaw.

[Paul]
Lemon ginger mayonnaise.

We're gonna go on
with our quick pickles.

We'll take our chicken breast
fresh out of the fryer.

We've got brown butter here,
Szechuan rub.

Gonna go onto our bun.
Slaw.

Top with the old knife.

The interesting thing is
you make food for your size.

That's not the same as
every other chicken sandwich.

You have more
herbs and spices in this

than anything I've ever seen.

It's got
the Southern style chicken,

the sauce, crunchy.

But that brown butter
blew the spice.

I will rip that off
all day long.

Pulling chicken
from the fryer.

It's so crispy, but so juicy.

[man] The Barracos,
they have big hands.

So you have
to smash it together

to be able to eat it.

[man 2] The lemon mayo
with the coleslaw

adds a brightness
to the flavor.

-It's my go-to.
-So it doesn't matter that

you got some down
the front of your shirt.

That doesn't take long.

[man 3] I love this place

and what it's done
for Historic Milford.

It's becoming a destination.

I got a grilled cheese
and kimchi tomato coming up.

I had the
grilled short rib sandwich
with the kimchi soup.

It's delicious.

[Guy] What do you got for me?

Short rib grilled cheese
that we serve with
a kimchi tomato soup.

These are some boneless
short ribs.

Season these on one side

and then we're gonna
put these on the flattop.

Some salt and pepper.

After these brown up
on both sides...

Just shaved red onions.
These are gonna kind of
melt into the meat.

[Guy] More braising liquid
from last time?

[Paul] It is.

Worcestershire sauce,
soy sauce...

-And a little red wine.
-You got it.

[Paul] We're gonna
cover the short ribs.

-In the oven how long?
-350 for about four hours.

-[Guy] Until we just...
-Shred it.

-Okay, Chef.
-Moving on to our
kimchi and tomato soup.

A little bit of butter down,
julienned sweet onions,

salt and pepper.

Onions are caramelized.

[Paul] San Marzano tomato,

roasted garlic, some basil,
gochujang.

So I'm assuming
that's where you're getting
your kimchi reference.

[Paul] Yes.
A little bit of funk.

Veg base, and then we go in
with heavy whipping cream

and a little salt and pepper.

And this cooks on medium heat
about an hour.

Now you hit it
with the pecorino?

[Paul] Hit it
with the pecorino now.

Blend. Sourdough bread.

For our grilled cheese,
I wanted to have American
in there.

We have sharp provolone.

Everything's grated in-house.

Our short rib back on.

Puts a little texture to it.

[Paul] We're gonna hit this
with soy sauce

that we just thin out
with some water.

This guy's nonstop.

[Paul] And then we got
that great crust on the bread.

Kimchi and tomato soup.

And that's it. That's
our finished product there.

Bro, that is delicious.

And it is kimchi tomato soup.

It's got the funk.
It's got the sting.

It's got some of the depth.

That unctuous short rib,
rich and deep.

People are gonna be driving
from all over the country.

A destination dish.

Goin' on with the beef
for the grilled cheese.

The beef is very tender,
juicy.

[man] Dipping it
into the tomato soup,

you're getting a little bit
something more deluxe.

A lot of texture to it.
It's awesome.

I got a lamb French dip.

You gotta go to The Governor.

It exceeded our expectations.

[Guy] Yeah. They're pretty
awesome dudes too.

[Guy] This is not a diner.

This is a really
dynamite restaurant

that's masking itself
as a diner.

-Thank you so much.
-Well done.

You're batting
at a different level.

Well, that means a lot.

[Guy] Coming up,
an east coast transplant

in Bend, Oregon...

-The real deal.
-Mmm-hmm.

...putting out
polish flavor...

Mmm! That's so good.

...like crazy cabbage...

People must lose their minds.

...and real-deal pierogies.

They really are an experience.
Outstanding.

So I'm here in Bend, Oregon.

I used to come up here
all the time when I was a kid
to go skiing.

And about four years ago,
did Guy's Family Road Trip

and we came up here
with the RVs.

So we're walking around
one day, all the families,

and we see
this food court area,

all these trailers,
trying to make a decision
what to get.

And in the back,
I see this red wagon

and they're selling pierogies.
And I'm a sucker
for a good pierogi.

Little did I know
I was getting pierogies

with a side of entertainment.

This is Big Ski's Pierogis.

All right,
we're about to pop up.

Out of this world.

What's up, Johnny?

[man] Kind of like
a cult following.

Now people just adore
this place

and what he does.

Monstahs up.

Nobody makes pierogies
like Richie.

-[Guy] The real deal.
-Mmm-hmm.

Hey, guys. Have you ever
had a pierogi?

You can tell his passion
when he starts to talk about

what pierogies mean to him.

[Guy] Which goes back to
Rich Winiarski's Polish roots

back when he was living
on the east coast

before he was a prison guard

and before
he retired to Oregon

to be a ski bum.

You come up here
so you can ski,

find out
there's no polish food.

I had a Christmas party.

My wife asked me
to make some pierogies.

-Right.
-And I fed like 12 neighbors.

And the next thing you know
is I'm in a pierogi cart.

And how many food trucks
are in here?

We got Americana Burgers.

Board.
They make cheese boards.

Tacos A Catrina,

Cheesecake truck,

Bigfoot Barbecue,

Thailandia, Juno Sushi,

The Podski Bar,

and Mother Shuckers.

[Guy] But you're the anchor
in the back here.

I see you just
drawing them in.

Here's your Super OGs.

Super OGs are amazing.

It's a loaded potato
wrapped in a dumpling.

S-O-G.

-Why "S"?
-"Super."

[Rich] We're gonna make
our pierogi dough.

-So AP flour.
-Some sour cream,

salt, eggs. We're gonna
add some hot water.

Turn the mixer on.

-When it gets tacky...
-We're good to go.

[Guy] Got you.

We're gonna make
some farmer's cheese.

So for a guy that was
a prison guard

is now making his own cheese

in a little truck
in snowy Bend, Oregon.

You got that right.

Throw the salt in,

put in our whole milk.

We're gonna bring this up
to 180.

While that's happening,
we're gonna sour some milk.

-White vinegar.
-We just made buttermilk.

[Rich] And then
the magic happens.

That just doesn't work
that quick.

Look at that.
I'm impressed, buddy.

Got a lot goin' on
to be makin' your own cheese.

-Let it cool.
-[Rich] That's it.

All right.
Where we at, brother?

We're gonna make
the SOG mix.

Applewood bacon,

pepper it a little bit.
And then we have fun.

-[Guy] Chop it in the pan.
-We do everything in the pan.

This is your prep table.

-Butter, onions...
-And that's the mix?

-And the knives again.
-Yes, sir.

This guy's got aces.

[Rich] That's it, buddy.

-We let it cool down
for the stuffing?
-Yes.

[Rich] We start with our
backed potato and add pepper,

-salt...
-The cheese is money.

[Rich] SOG mix.

I need to smear that
all over my body.

This is called Polish butter.

[Guy] Caramelized those onions
down nice and sweet.

Lightly mix this.

Here's the pierogi dough.

[Rich] Put it through
the sheeter.

We just got that machine,
by the way.

You told me four years ago,

"You're gonna need
a machine."

Didn't I tell you that?

[Rich] Take our scoopers.

Are we makin' this
like we do raviolis?

Pretty much.

Roll it up and over.

[Guy] And that's it.

You get four in an order.

We're gonna boil 'em,
air-dry 'em...

-[Guy] Right, and then
when it's time for an order...
-Time for an order...

...cast-iron fry.

[Rich] Put a little bit
of a crisp on 'em.

Oh, look at that little move.

They're gonna be
a little hot.

Sorry.

Professional.

Aah!

So delicious.

You really can
taste the passion...

and dedication
you have to this.

They really are an experience.

It's outstanding.

[Rich] Three orders of
Super OG goin' down.

It's just so good.

It's everything you want
kind of all wrapped up in one.

I could eat so many.

[Guy] He really goes
another level with them.

-Right?
-Yeah, for sure.

Every single one's unique

and it's like a party
in your mouth.

They're delicious
and there's something
for everybody.

-What is this?
-That's called The King.

It's got dungy, snow crab,
blue crab, scallops,

shrimp, some shallots

and a little bit of love.

Steak morel
with sauteed onions.

Mmm! That's so good.

I definitely wanna experience
more Polish food

after just having this.

We've got golumpkis
for Scotty. Let's go.

What's a golumpki?

It'll blow your mind.

[man] It's like a giant
meatball wrapped in cabbage.

And you just bite into it
and it's amazing.

So stuffed cabbage
is what we're making.

Yes, sir. First, we're gonna
take a head of cabbage.

-Okay.
-We're gonna core it.

Just poach the leaves.

Once it gets water
in between the veins,

they'll all start peeling.

We're gonna let 'em
cool for a second.

What are
we stuffin' 'em with?

[Rich] All-purpose seasoning,
uncooked white rice,

ground pork, ground beef.

And then we have
a mixing party.

So I'm gonna get
about 4 ounces,

-give or take a half ounce.
-Right.

Then we take the cabbage leaf
and put it in your palm.

You don't wanna squeeze
this too hard.

That's it.
Badda-boom, badda-bang.

So at the end, we're smear
the tomato paste on top.

[Rich] Add my chicken broth.

-Plastic wrap and foil.
-Yes, sir.

And then we'll bake it off
in the oven.

-Two hours, 350.
-Two hours?

And then you're gonna
let it rest.

And then you're gonna go
for another hour.

That doesn't make any sense.

[whistles]

[Rich] You want your cabbage
to come out like butter.

Onions.

Wow, there's a lot in there.

It is butter.
The cabbage just melts.

You got the right amount
of the pork and the beef
in there,

simply seasoned, not overdone.

Great texture inside of it.

People must lose their mind.

Delicious.

Here's your golumpki.

-I call it a yumskis.
-It should be called a yumski.

We're signing a petition.

Cabbage changed over
to golumpki.

[woman] You bite into it
and you're like,

"I just feel like
I hugged my grandmother."

You really gotta get it
in your face.

Come on down to Big Ski's.

Super next, goin' in.

This is the place to stop by
absolutely.

Outstanding.

You cook from the heart, man.
It's awesome.

-I'm so glad I came back.
-Thank you.

Told you I'd be here.

When I come back next time,
I wanna see a bigger trailer.

Next time, we're gonna
have an 8-top here.

So that's it for this trip.

But don't worry. There's plenty
more Triple
D joints

all over the country.

I'll be lookin' for you
next week

on Diners,
Drive-ins and Dives.

[in fancy accent]
Oh, is that chicken jaccarded?

Well, of course it is!

-We're dandy.
-We're at
the Governor's mansion,

you dandy!

No clue where
the accent came from

because we're in Cincinnati.

But it sounded good
for a second.

I liked it.